6cups sliced, peeled apples (from 6 large apples, a mix of Honeycrisp and Granny Smith)
Juice of 1/2 lemon
For the crust:
2 2/3cupunbleached, all-purpose flour
1 1/2teaspoonskosher salt (1 teaspoon if using table salt)
3/4cupneutral oil such as safflower, canola, vegetable
In a medium saucepan, melt the butter over medium heat. Add the cinnamon, orange blossom water, and rose water and stir to combine.
Add the sliced apples with the lemon juice and 3 tablespoons of the water. Stir to coat the apples with the butter mixture. Cover and cook for 4 minutes, stirring occasionally.
Reduce the heat under the apples to low. In a small bowl, combine the cornstarch and 3 tablespoons of the water. Stir the mixture into the cooked apples and heat until the liquid thickens. Remove from the heat and set aside.
Preheat the oven to 425°F. Place a sheet of foil on the rack beneath the center rack to catch any pie drippings.
To make the pie crust, in a medium bowl whisk the flour and salt. Stir in the oil, then add the water 2 tablespoons at a time. Do not over-stir. The dough should look a bit streaky.
To roll out the crust, wipe the work surface with a damp sponge so it is moistened but not beaded with water. Lay out one sheet of wax paper (about 15 inches) on the damp surface. Place half of the dough on the center of the wax paper and shape into a disk. Cover the disk with another sheet of wax paper.
Roll the dough out evenly into a 12-inch circle, rolling out from the center of the disk and working to shape and even circle as you roll. Place a 9-inch pie plate over the rolled circle to see that it's about an inch wider than the plate.
Remove the top piece of wax paper and discard that. Lift the bottom sheet of wax paper with the circle of dough on it up and place dough-side down on the pie plate. Gently remove the wax paper and discard that. Ease the dough down into the plate and trim any excess around the perimeter. Use trimmings to add to any areas that may have fallen short of the edge.
Fill the bottom crust with the cooked apples. For the top crust, repeat the process of rolling out another circle of dough between wax paper on a damp work surface, and lay the top crust over top of the apples.
Tuck the top layer of dough under the bottom layer of dough around the perimeter of the pie. Crimp. Cut vents in a cross in the top of the crust. Brush or dab with your fingers the milk on the top of the crust. Place a protective pie ring over the edges, or cover the edges of the pie with foil pieces.
Bake the pie for 15 minutes, then reduce the oven heat to 375°F. Continue baking for another 30-40 minutes, or until the top of the pie is golden brown and the apple juices are bubbling through the vents in the top of the pie.
Remove the pie to a cooling rack and immediately sprinkle granulated sugar over the top of the pie. Cool for at least 2 hours before serving to allow the filling to set up.
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